Recipe for Tapioca shami kebab
This is a wonderful vegetarian starter of tapioca kebabs stuffed...
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 6 |
3 tbsp cooking oil, for frying
1 tbsp cumin seeds
50gm onion, chopped
5gm green chilli, finely chopped
5gm ginger, finely chopped
5gm garlic, finely chopped
2 cups chana dal, cooked
1tbsp coriander powder
5gm dry mango powder
5gm chaat masala
1kg tapioca pearls, boiled and mashed
160g mava filling (mix 100g mava (solidified milk) - available in Indian produce stores - with 50g diced onion, 10g dried pomegranate seeds and some coriander leaves)
Onion rings and roasted garlic bulb, to garnish
1. Heat oil in a wok, add cumin seeds and let them crackle. Add onion, chilli, ginger, garlic and chana dal and fry for a few minutes.
2. Add coriander and mango powders and chat masala. Add tapioca, remove from heat and mash together well.
3. Flatten a lemon-sized ball of the mixture. Put mava filling in centre. Fold and flatten.
4. Heat oil in a pan, fry patties in batches until brown and crispy. Garnish with onion rings and serve with a dipping sauce of your choice.
Recipe courtesy: Country Club Hotel, Dubai
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